Empty My Fridge
3 MINUTE HOLLANDAISE Eggs Benedict - Chef Jean-Pierre
Ingredients
- Egg5
- English muffin1
- Bacon2 slices
- Lemon1 tsp
- White wine1 tsp
- Butter · melted4 ½ oz
- Salt
- Black pepper
- Hot sauce1 dash
Instructions
- Strain the eggs in a small glass bowl to remove the watery part of the whites.
- Bring water to a soft simmer, not a rolling boil. Stir a vortex with a spoon, then slowly drop each egg into the centre.
- Keep the eggs in ice water until serving. Just before serving, return them to boiling water for 30 seconds.
- Melt the butter to 200°F/93°C.
- In a blender, process the yolks, lemon juice and water for a few seconds. Slowly add the melted butter until the sauce is thick.
- Season with salt, pepper and hot sauce if you like. Keep warm if making ahead.
- Top each muffin or toast round with ham, then an egg, and coat each egg with hollandaise. Garnish with chives.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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